Tips for Success
Use a mandoline for evenly thin potato slices to ensure consistent baking. Grate your own cheese for the best melt and flavor. Let the dish rest for 10–15 minutes after baking so it sets and is easier to serve. Cover with foil for the first half of baking to keep moisture in, then uncover to brown the top.
Ingredients
4 cups russet potatoes, peeled and thinly sliced
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
1/2 teaspoon paprika
Fresh parsley for garnish (optional)
Directions
Preheat oven to 375°F. In a large skillet, melt butter over medium heat. Add chopped onions and garlic, cooking until soft and fragrant. Stir in flour and cook for 1 minute. Gradually whisk in milk and cream, stirring constantly until the sauce thickens. Remove from heat and stir in cheddar, mozzarella, and Parmesan until melted. Season with salt, pepper, and paprika. Layer half the potatoes in a greased 9×13-inch baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce. Cover with foil and bake for 45 minutes. Remove foil and bake for another 25–30 minutes, or until golden and bubbly. Let rest before serving. Garnish with parsley if desired.
Additional Tips or Variations
For added flavor, layer cooked bacon or ham between the potato layers. Substitute Gruyère or Fontina for a different cheese profile. For a bit of crunch, sprinkle breadcrumbs on top before baking. You can also add a dash of cayenne or Dijon mustard to the sauce for a subtle kick.